Ginger Thai Pumpkin Soup

Recipe for Ginger Thai Pumpkin Bisque


1 tablespoon vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
4 cups canned pumpkin
2 tablespoons grated ginger
1 can (15 ounces) coconut milk
2 cups chicken stock
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
1 teaspoon salt
4 tablespoons freshly minced cilantro, divided
4 tablespoons shredded coconut


Heat the oil in a 3-quart saucepan or stockpot over medium heat. Add onions and garlic and cook until onions are tender. Remove mixture to a food processor or blender. Add pumpkin and ginger, then process until mixture is smooth. Return the mixture to the saucepan. Add coconut milk, stock, soy sauce, lime juice, curry paste, and salt. Bring to a simmer and cook for 15 minutes. Stir in 2 tablespoons of cilantro. Simmer for 2 minutes more.

Ladle the soup into serving bowls and garnish with shredded coconut and remaining cilantro.


Makes 6 to 8 servings.

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Curry paste

I have always been told to fry curry. I wonder if you fried the curry paste with the onions and garlic, if it would change the flavour?

Ginger Thai Pumpkin Bisque

I love pumpkin or any type of squash. These recipes are going to be so exciting to try. Thanks so very much for posting them.

Absolutely delicious! Mild

Absolutely delicious! Mild and sweet and just a little bit spicy, which you can of course change by adding more curry paste. Very easy to make, and I don't think I've ever had better even in a good Thai restaurant.
This recipe's a keeper!

Started making this bisque

Started making this bisque this past October after seeing that it had had an 'Honorable Mention' in the 2010 Pumpkin Recipe contest, and have made it 4 times. EVERYBODY loves it in my circle of friends !